***CRUNCHY APPLY AND SPINACH SALAD*** INGREDIENTS 1/4 cup onion , small slices 3 tablespoons rice vinegar 3 tablespoons white wine vinegar 3 tablespoons sugar 1/2 cup olive oil 1 tablespoon butter 3/4 cup blanched slivered almonds (about 3 ounces) 1 large bag of spinach, stems cut off 2 medium-size apples, cut into 1/2 inch cubes Combine onion, rice vinegar, white wine vinegar in small bowl. Mix in 2 tablespoons sugar. Whisk in olive oil. Season to taste with salt and pepper. Melt butter in heavy large skillet and add almonds. Toast until lightly brown. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer, and make sure they cool before they're added to the salad. Combine spinach and apples in large bowl. Toss with just enough dressing to coat. Mix in almonds. Makes 6-8 servings.